Quality Characteristics of Yakju with Nuruk Extracts-Reference-Cited by-同舟云学术

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Quality Characteristics of Yakju with Nuruk Extracts

Published:2016-06-30 Issue:3 Volume:48 Page:223-230
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Kang Ji-Eun,Choi Han-Seok,Kim Jae-Woon,Kim Chan-Woo,Yeo Soo-Whan,Jung Seok-Tae

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201620341074973.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics of distilled soju using Dae-hong peaches;Korean Journal of Food Preservation;2023-08

2. Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions;Fermentation;2023-05-18

3. Characterisation of Korean rice wine (makgeolli) prepared by different processing methods;Current Research in Food Science;2023

4. Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001;Korean Journal of Food Preservation;2022-08

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